INGREDIENTS:
1 package (8oz) fat free cream cheese
1 package (6 count) crescent rolls
2 shredded cooked chicken breasts
1.5 cups of grated cheddar cheese
1 cup of grated Monterey Jack cheese
1 package of Hidden Valley Ranch Dip Mix
Salt
Pepper
Bread crumbs
Melted Butter
DIRECTIONS:
- Boil the 2 chicken breasts (if frozen boil for approx 40 minutes, if thawed boil for approx 15 minutes).
- Mix the cream cheese, cheddar cheese, monterey jack cheese, salt, pepper and ranch dip mix into a bowl. Set aside.
- Pull your crescent rolls apart and lay them on your baking sheet.
- Once the chicken is done, you will need to shred the chicken. I added the chicken to my Kitchen Aid Mixer with the paddle attachment and it shredded the chicken in no time.
- Add the cheese mixture to the chicken in your mixer and stir well.
- Spoon the chicken and cheese mixture on each crescent roll and roll them up. Make sure that you surround the entire mixture.
- Brush some butter on the tops of the rolls and sprinkle them with bread crumbs.
- Bake at 350 degrees for 20-25 minutes.
OTHER TIPS:
You can replace the butter and bread crumbs with cheese if you like.
You can use any dip mix that you prefer or none at all.
CRITIC COMMENTS:
Me: I am the only one who ate the roll ups because I had a sick husband and I really like them! They are by no means healthy, but by using fat free cream cheese and skipping the butter it can help. I did think they were really cheesy and I think I will try to cut some of the cheese out next time. The best thing about this recipe is that you can really make it your own with the seasonings that you choose to use.

